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Red Curry Chicken

Prep Time 15 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 425kcal

Ingredients

  • 4 oz Chicken breast boneless skinless cut into bite sized pieces
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped
  • 1 tsp Fresh ginger minced
  • 3 cloves Garlic sliced
  • 1/2 cup Coconut milk
  • 1/4 cup Chicken broth
  • 2 tsp Lime juice to taste
  • 2 tsp Thai red curry paste or more to taste
  • 2 Dinner rolls
  • 1 tbsp Fresh cilantro
  • 1 Fresno Chili Peppers sliced for garnish (optional)
US Customary - Metric

Instructions

  • Season the chicken with salt and pepper.
  • Heat the oil in a nonstick pan over medium heat. Once hot, saute the onion, ginger, and garlic until soft. Add the chicken and brown on all sides until golden brown.
  • Stir in the coconut milk, broth, lime juice, and red curry. Bring to a simmer until the chicken reaches an internal temperature of 160 degrees and the sauce concentrates in flavor and thickens. Season with salt and pepper to taste.
    (Add the lime juice and red curry to taste as needed, start off with a small quantity and add more as you go to your desired taste)
  • Serve with bread. Garnish with cilantro and chili pepper (if using).

Nutrition

Calories: 425kcal | Carbohydrates: 14g | Protein: 28g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 256mg | Potassium: 654mg | Fiber: 1g | Sugar: 1g | Vitamin A: 499IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 4mg